1 Melt the butter in a pan, add 4 tablespoons flour and cook the roux for 1 minute. Take the pan off the heat and blend in the reserved liquid from the mushrooms, the water and the cream. Cook the sauce for 5 minutes without boiling, add salt and pepper and the sherry and simmer for a further 10 minutes. Add the mushrooms and heat for 3 minutes more.
2 Season the rest of the flour and dust the salmon steaks with the flour.
3 Heat the oil in a pan, add the steaks and saute for 4-5 minutes on each side until golden-brown. Place the steaks on a serving dish and spoon a little of the sauce on each one. Garnish with the lemon, cut into an attractive shape, and the lettuce leaves. Sauteed Salmon with Creamed Mushrooms.